Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Salt | 1 tsp (6g) | 0 |
| Coffee | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- three cups flour
- one cup milk
- one-half cup melted butter
- one teaspoon salt
- two cups of milk
- two cups of flour
- three cups full milk
- three cups full flour
- one pint flour
- two teaspoons baking pow- der
- one quart of milk
- three teaspoons bak- ing powder
- one-half cup of butter rubbed into the flour
- one pint of flour
- one pint of sweet milk
- one tablespoon butter
- two cups sweet milk
- one cup of corn meal grits
- a pinch of salt
- one egg
- one even teaspoon baking powder
- 6 gems op the kitchen
- two eggs
- three eggs
- one teaspoon - ful salt
- half full
- two coffee cups of sifted flour
- two full teaspoons of baking pow- der
- two eggs thoroughly beaten
- one coffee cup of milk added at the last
- two eggs beaten very light
- four eggs beaten separately
- three large tablespoons melted butter
- three even teaspoons baking powder
- salt
Directions
Three cups flour, one cup milk, one-half cup melted butter, one egg, one even teaspoon baking powder, one teaspoon salt. Bake in gem tins about twenty minuteB. ' Mrs. L. E.
6 GEMS OP THE KITCHEN.
BREAKFAST PUFFS. Two eggs, two cups of milk, two cups of flour. Beat milk, yolks of eggs and flour together, add the whites beaten stiff. Bake in quick oven, in gem irons. Mrs. E. T. F.
POP OVERS. Three eggs, three cups full milk, three cups full flour, one teaspoon - ful salt. Butter the gem pans, have them very hot and fill only half full. Bake in quick oven. Miss S. E. R.
GOLDEN MUFFINS. One pint flour, one cup milk, two eggs, two teaspoons baking pow- der, butter size of an egg, beat the yolks of the eggs with the butter, then add the whites well beaten. Sift baking powder with the flour and mix all together into a batter. Bake in rings. Mrs. H. M.
MUFFINS. One quart of milk, three eggs, a pinch of salt, three teaspoons bak- ing powder, butter size of a walnut (melted). Flour enough to make batter as thick as pound cake. Mrs. L. B. R.
WHEAT OR GRAHAM MUFFINS. Two coffee cups of sifted flour, two full teaspoons of baking pow- der, well mixed through the flour, one-half cup of butter rubbed into the flour and two eggs thoroughly beaten, one coffee cup of milk added at the last, with a little salt and sugar. Mrs. H. C. P.
LAPLANDERS. One pint of flour, one pint of sweet milk, two eggs beaten very light, one tablespoon butter and a little salt. Warm milk with butter in, beat yolks very light and add milk and flour gradually, putting in the whites last. Have pans very hot when batter is put in and bake at once. Mrs. M. E. S.
WAFFLES— SWEET MILK. Two cups sweet milk, four eggs beaten separately, three large tablespoons melted butter, three even teaspoons baking powder and a little salt. Flour to make batter rather stiffer than for griddle cakes.
Mrs. L. E. " OWEN-DAH." A Tennesee dish. — Boil one cup of corn meal grits (or crushed Indi- an) in water till dry and very tender. Let cool a little and then add a bit of butter, size of a hickory nut, one or two eggs, a little salt and milk enough to make a thick batter. Butter a stone-ware pudding- dish, pour in the mixture and bake about half an hour or until it is of a nice brown color. Eat hot for breakfast or tea. Miss A. M. G.